When I try to remember what I’ve been doing since Monday, it’s just this woozy blur of cold meds, Kleenex and canned chicken noodle soup. Shots of Robitussin. Sleeping upright. Trying to remember if that pile of clothes next to the bed is what I wore yesterday or what I was planning on wearing today.
You know, living like a total sex goddess.
This morning, I woke up feeling much, much better – like a human, even! – and I’m crediting a strict afternoon regimen of tea and Bananas Foster Bread. (And lots and lots of medication.)
What I like the most about this bread, besides the taste, is that it satisfies both sides of your brain. Your healthy side will be happy, because there’s not a boatload of oil in this banana bread. Instead, you’ll find body-friendly ingredients, like fat-free yogurt (Greek, if you like) and ground flaxseed.
Are you focused on the healthy side? Good!
Now, let’s talk about what makes this banana bread taste like Bananas Foster: bananas, brown sugar, butter and rum. If we were making Bananas Foster, we’d combine the butter and brown sugar in a skillet, place some split bananas in the pan, add rum and light it on fire. Then, we’d spoon it over vanilla ice cream for a sort of boozy, buttery banana split. Hooray for alchemy!
You couldn’t call it Bananas Foster Bread without those flavors, so you start the recipe by combining your mashed bananas in a skillet with the butter, brown sugar and rum and heating them just until the mixture bubbles.
What, no fire?
But, you have a base for your bread that undeniably makes it taste like Bananas Foster, AND you get to keep your eyebrows.
Not a bad trade.
Just combine your cooked banana mixture with the yogurt and flaxseed we talked about (plus a few eggs, flour, baking soda, salt and spices), pour the batter into a loaf pan, and bake it. Then, while you’re waiting for the bread to cool, whisk together a little melted butter, rum and powdered sugar to glaze it.
Use half of the glaze on the bread while it’s still warm. That glaze will soak in.
Add the rest of the glaze when the bread has almost finished cooling. Instead of soaking in, this glaze will collect on top of the bread and make it hard to remember that this is bread and not cake.
That’s not a bad thing.
You can toast this bread for a quick breakfast, or have a slice in the afternoon with your coffee or tea. Or, wrap it in aluminum foil, and take it to a sick friend. I’m starting to run out.
Bananas Foster Bread
Adapted from “Cooking Light”(October 2010)
Yield: 16 servings (194 calories per slice)
- 1 1/2 cups mashed ripe banana (about 3)
- 1 cup packed brown sugar, divided
- 6 tablespoons butter, melted and divided
- 1/4 cup dark rum or cognac, divided
- 1/3 cup plain fat-free yogurt (including fat-free Greek yogurt)
- 2 large eggs
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/3 cup powdered sugar
- Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with cooking spray. Set aside.
- Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons rum in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool.
- Place banana mixture in a large bowl. Add yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.
- In a small bowl, whisk together the flour, flaxseed, baking soda, salt, cinnamon and allspice.
- Add flour mixture to banana mixture; beat just until blended.
- Pour batter into your prepared loaf pan. Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.
- For the Glaze: Combine the remaining 1 tablespoon melted butter, remaining 1 tablespoon rum, and powdered sugar; stir until well blended. Drizzle over the warm bread.